RECIPE: Auntie Biz's Couscous Salad
by Elizabeth Anne Randolph
Auntie Biz's Couscous Salad Dressing
1 10 oz box of Couscous mix (plain)
2 cups chicken broth
4 diced Roma tomatoes
1 cup chopped green onions
1 small jar marinated artichoke hearts, drained
1 medium carrot, peeled and diced
1/2 cup chopped fresh parsley
1 15 oz can of garbanzo beans
1 seeded and diced yellow bell pepper
1 diced celery stalk
1 small cucumber, peeled and diced
2 cups currants
1 3.8 oz can of sliced black olives
8 sliced button mushrooms
1/2 head of garlic peeled and minced
1/4 cup lime juice
Prepare couscous mix with chicken broth. Boil broth in a saucepan. Remove from heat. Stir in couscous mix. Let sit for two minutes. Stir again with a fork. Let sit two minutes. Stir again. Cool in refrigerator 1 hour. Transfer couscous to a large bowl, add all ingredients and toss with a fork.
When ready to eat, stir in Auntie Biz's Couscous Salad Dressing.
Serves six.
Auntie Biz's Couscous Salad Dressing
1 10 oz box of Couscous mix (plain)
2 cups chicken broth
4 diced Roma tomatoes
1 cup chopped green onions
1 small jar marinated artichoke hearts, drained
1 medium carrot, peeled and diced
1/2 cup chopped fresh parsley
1 15 oz can of garbanzo beans
1 seeded and diced yellow bell pepper
1 diced celery stalk
1 small cucumber, peeled and diced
2 cups currants
1 3.8 oz can of sliced black olives
8 sliced button mushrooms
1/2 head of garlic peeled and minced
1/4 cup lime juice
Prepare couscous mix with chicken broth. Boil broth in a saucepan. Remove from heat. Stir in couscous mix. Let sit for two minutes. Stir again with a fork. Let sit two minutes. Stir again. Cool in refrigerator 1 hour. Transfer couscous to a large bowl, add all ingredients and toss with a fork.
When ready to eat, stir in Auntie Biz's Couscous Salad Dressing.
Serves six.
posted by Elizabeth Van Cleve Randolph | 10:00 PM
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